Toasted Coconut Macadamia Pancakes with Coconut Syrup
Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful breakfast treat that combines sweet and nutty flavors. These pancakes are topped with crunchy macadamia nuts and sweet sliced bananas, all drizzled with a rich coconut syrup. This dish is perfect for lazy weekend mornings or special occasions when you want to impress your family and friends.
Why Make This Recipe
This recipe is not only delicious but also easy to make. The sweetness from the toasted coconut and the richness of the macadamia nuts create a unique flavor profile that everyone will love. Plus, the coconut syrup adds an extra layer of sweetness, making these pancakes a standout dish. They are sure to please both kids and adults alike, bringing a taste of the tropics to your breakfast table.
How to Make Toasted Coconut Macadamia Pancakes
Ingredients:
- 2 cups Sweetened Flaked Coconut (toasted)
- 4 cups Flour
- 1 1/2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter, melted (plus extra for cooking)
- 1/4 cup Sugar
- 3 Eggs
- 3 cups Buttermilk
- 2 teaspoons Vanilla
- 1/2 cup Macadamia Nuts, chopped
- Sliced Bananas
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Directions:
Preheat your oven to 350°F (175°C). Spread the sweetened flaked coconut evenly on a baking sheet. Toast it in the oven for about 5-7 minutes, or until golden brown. Remove it from the oven and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the melted butter, sugar, eggs, buttermilk, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the toasted coconut.
Heat your griddle or skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Keep the pancakes warm in a low oven while you cook the remaining pancakes.
In a medium saucepan, combine the coconut milk, sugar, Karo syrup, and a pinch of salt. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat and simmer for about 5 minutes, or until the syrup has thickened slightly. Remove from heat and let it cool slightly.
Stack the pancakes on a plate. Top with chopped macadamia nuts and sliced bananas. Drizzle with the warm coconut syrup. Enjoy!
How to Serve Toasted Coconut Macadamia Pancakes
Serve these pancakes warm, stacked high on a plate. Add a sprinkle of chopped macadamia nuts, some sliced bananas, and drizzle generously with the coconut syrup. A side of tropical fruit or a glass of fresh juice will make it even more special.
How to Store Toasted Coconut Macadamia Pancakes
You can store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them for a few seconds or warm them in a skillet. The coconut syrup can also be stored in the fridge for about a week.
Tips to Make Toasted Coconut Macadamia Pancakes
- Make sure to toast the coconut until it is golden brown to enhance its flavor.
- Don’t overmix the batter; mix just until combined for fluffy pancakes.
- Adjust the sweetness by using more or less sugar in the coconut syrup according to your taste.
Variation
For a fun twist, you can add chocolate chips or blueberries to the pancake batter. If you’re looking for a healthier version, try using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use unsweetened coconut flakes instead?
Yes, you can use unsweetened coconut flakes, but you may want to add a little more sugar to balance the flavors.
2. Can I make the pancakes in advance?
Yes, you can make the pancakes in advance. Just freeze them, and reheat them when you’re ready to serve.
3. What can I substitute for buttermilk?
You can use regular milk with a splash of vinegar or lemon juice as a substitute for buttermilk. Let it sit for a few minutes before using.
Now you’re all set to enjoy a delicious breakfast of Toasted Coconut Macadamia Pancakes with Coconut Syrup!
Print
Toasted Coconut Macadamia Pancakes with Coconut Syrup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful pancakes topped with toasted coconut, crunchy macadamia nuts, and sweet bananas, drizzled with rich coconut syrup.
Ingredients
- 2 cups Sweetened Flaked Coconut (toasted)
- 4 cups Flour
- 1 1/2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter, melted (plus extra for cooking)
- 1/4 cup Sugar
- 3 Eggs
- 3 cups Buttermilk
- 2 teaspoons Vanilla
- 1/2 cup Macadamia Nuts, chopped
- Sliced Bananas
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and toast the coconut on a baking sheet for 5-7 minutes until golden brown.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, mix melted butter, sugar, eggs, buttermilk, and vanilla.
- Combine wet and dry ingredients, folding in toasted coconut gently.
- Heat a griddle over medium heat and grease with butter. Pour 1/4 cup batter for each pancake, cooking until bubbles form and flipping until golden brown.
- Stack pancakes on a plate and keep warm in a low oven.
- In a saucepan, combine coconut milk, sugar, Karo syrup, and salt; bring to a gentle boil and simmer for 5 minutes until thickened.
- Serve pancakes topped with macadamia nuts, sliced bananas, and drizzled with warm coconut syrup.
Notes
Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave or skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
Keywords: pancakes, breakfast, coconut, macadamia, tropical